Nutmeg Free Mediterranean Brown Rice Salad with Tomatoes, Olives & Cucumber
Bright, herby, and loaded with Mediterranean character, this grain salad is the kind of dish that earns a permanent spot in your weekly rotation. Chewy brown rice forms a hearty base, while cherry tomatoes, crisp cucumber, briny Kalamata olives, and red onion bring color and crunch to every forkful. A zippy lemon and olive oil dressing seasoned with oregano and cumin ties everything together with bold, sun-drenched flavor. Nutmeg shows up in far more recipes than people expect — spice blends, dressings, and even some grain dishes sneak it in — but every single ingredient here is completely clear of it, so you can dig in without a second thought. Fresh parsley and optional mint keep the finish clean and aromatic without relying on any warm spices that could cause concern. This salad actually improves as it sits, making it a brilliant meal-prep option that's just as good pulled straight from the fridge on a busy weeknight. It works as a satisfying lunch on its own or as a crowd-pleasing side alongside grilled proteins or roasted vegetables.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the rice
- 1 cup long-grain brown rice
- 2 cups water
- ¼ tsp salt
For the dressing
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp dried oregano
- ½ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
For the salad
- 1 cup cherry tomatoes, halved
- 1 english cucumber, diced (about 1 ½ cups)
- ½ cup kalamata olives, pitted and halved
- ¼ cup red onion, finely diced
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh mint, roughly chopped (optional)
Instructions
- 1
Combine the brown rice, water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce the heat to low, cover tightly, and cook until the water is fully absorbed and the rice is tender, about 40–45 minutes.
- 2
Remove the saucepan from the heat and let the rice rest, covered, for 10 minutes, then spread it out in a large mixing bowl and let it cool to room temperature, about 15 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!